Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a saucepan, melt the chopped white chocolate over low heat, stirring continuously. Remove from heat and set aside to cool slightly.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the melted white chocolate to the mixture. Mix until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients.
- Pour in the milk, stirring until just combined – do not overmix.
- Carefully fold in the fresh raspberries, ensuring they are evenly distributed without breaking apart.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for about 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
To elevate your loaf cake, consider substituting half of the all-purpose flour with almond flour for a nuttier flavor. Store in an airtight container at room temperature for up to 3 days or refrigerate for a week. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 3 months.